Vanilla Pound Cake Cupcakes

by Beth on September 13, 2010

Okay I’ll admit it–I’ve fallen a bit behind. I baked these cupcakes all the way back in August and I’m just now sharing them with you. You know how it goes–life, a vacation, and a ridiculously large wedding cake sometimes get in the way of a good thing.

But if that thing is good enough, you want to talk about it after the fact, so here I am. These cupcakes were ridiculous–like little pound cakes more than your standard yellow cupcake. They seriously just melted in your mouth. And any cake–cup or not–that can do that goes down as a winner in my book.

The other thing that makes these cupcakes worth remembering is that they were for a certain co-workers 30th birthday. She thought she was going to be all slick and get by with no one knowing about her birthday, but yeah, we’re more together than that! So she came in to find her cubicle strewn with streamers and big “30!” balloons all over her desk. Throw in the spread of fruit and the cupcakes, and I don’t think she was too bent up about turning 30 after all.

The bakers in the King Arthur Test Kitchen are officially my favorites. They’ve never failed me, and they’re stuff always rocks. Like this cake–who thought there could be such a different and delicious yellow cake out there? Especially one with an odd technique? Well here it is, thanks to my friends at KAF!

In the bowl of a stand mixer, mix together the sugar, flour, baking powder, and salt. Add the butter and beat at low speed, until the mixture looks sandy. Combine the milk and vanilla and add. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.

With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Continue adding the eggs, scraping after each addition, until all 4 are added. Scrape the bowl once more, then beat at medium-high speed for 30 more seconds.

To me they just turned out like good cupcakes, but not spectacular, and not much like pound cake. When I think pound cake I think dense, which doesn’t match these in my mind.
I did the “heaping 1/4 cup” and it was too much batter. I should have followed my gut and not put so much in.
Thanks for the recipe to try.

Hi,
I made these cupcakes yesterday and I needed them for Monday. I frosted them with my signature sugar free frosting, but now they are cold and on the harder side. Is there a way to warm them up without burning them? And I am willing to refrost them afterwards. Thanks!

I planned to make these for my daughters birthday at the end of this month so I decided to do a trial run to be sure they tasted good. Well I just did the trial run tonight and they are divine, melt in your mouth goodness! They are delicious!!! 4 out of 4 people here tonight to test loved them!!! Of course the birthday girl tested them as well and loved them! Definitely a hit that is for sure!!!

Ok so truly the bombeness cupcakes I used vanilla frosting :) used two years in a row for my
daughters graduation parties individually wrapped yummyness!!!
Can u help me figure out recipe for same pound cake recipe only chocolate
I thot about halfing flour and using cocoa n it’s place also I want to add
coffee to make it more mocha’ish…also do u have any
ideas on what changes I should make for them to last longer in a
refrigerator dessert case :) love ur blogs!!

I just made these for my kids Valentine’s Day party at school. Yummy. I almost don’t want to send them in tomorrow. I know they won’t totally appreciate the real butter, good vanilla, or the love that went into them (the kids helped me), but I certainly feel accomplished and good about what I am giving them.

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